Tag: olive oil

Southeast Connecticut Television Interview

Enjoy an interview with Capizzano Olive Oils & Vinegars on Books and Things with Tom Santos at the Southeast Connecticut Television Studio in Groton CT. Thank you SEC TV. Channel 12 CT  http://www.sec-tv.org/videos

Read an article in The Day, May 27 2018 from Ann Baldeli

https://www.theday.com/business/20180525/passionate-about-olive-oil

https://www.theday.com/business/20180525/passionate-about-olive-oil

Avocado Caprese Salad

 

 

 

 

 

 

 

 

Print Recipe
Avocado Caprese Salad
Servings
Ingredients
  • 2 Avocado washed, pitted and shelled, cut in half (4 halves)
  • 1 container of Fresh tomatoes grape or cherry, wash and cuthalf
  • 1 container of Mozzarella balls drained well, cuthalf
  • 2 TBS TBS Capizzano’s Pesto or make your own
  • 5 TBS Capizzano’s Basil Infused Olive Oil add enough for it to coat all ingredients about 4 – 5 TBS.
  • Capizzano’s Private Reserve Traditional Balsamic Vinegar drizzle on top before serving.
  • basil leaves snipe enough as a garnish on top.
Servings
Ingredients
  • 2 Avocado washed, pitted and shelled, cut in half (4 halves)
  • 1 container of Fresh tomatoes grape or cherry, wash and cuthalf
  • 1 container of Mozzarella balls drained well, cuthalf
  • 2 TBS TBS Capizzano’s Pesto or make your own
  • 5 TBS Capizzano’s Basil Infused Olive Oil add enough for it to coat all ingredients about 4 – 5 TBS.
  • Capizzano’s Private Reserve Traditional Balsamic Vinegar drizzle on top before serving.
  • basil leaves snipe enough as a garnish on top.
Instructions
  1. Put shelled and pitted avocado half in a shallow bowl. Put tomatoes, mozzarella, Basil Olive Oil and pesto in a bowl, fold together until thoroughly coated. Add mixture of tomatoes, mozzarella, pesto and Basil Olive Oil on top of avocado. Drizzle the Traditional Aged Balsamic Vinegar on top. Garnish with fresh snipped basil leaves. Enjoy.
Recipe Notes

The avocadoes and our high phenol olive oils provide you with nutrient dense healthy fats in this simply delicious salad. Serves 4

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Wedding Reception 2016 – Wedding Favors for Your Guests

wedding-favor-2  wedding-favor3

 

 

 

 

wedding-favorsCustom Printed Labels

Wedding Favors

Simply Elegant

Healthy Choice

Function and Form your Guest will be pleased to receive.

No synthetic flavors or additives only seasonal crushed certified Ultra-Premium Extra Virgin Olive Oils and Exceptionally Aged Balsamic Vinegars.

 

wedding-favor-4Stop by our store to learn more details; custom label printed and more for your special day. Allow 4 weeks for printed labels.

Beautiful Wedding Reception, September 2016 at The Atlantic Resort, Middletown Rhode Island; featuring our Tuscan Herb Infused Extra Virgin Olive Oil.

Call: 860-495-2187

Email: CapizzanoCo@gmail.com

25% deposit required.

Appetizer Idea – Garlic Herb Mozzarella Bites

Moz Balls marinated in EVOO

Garlic Herb Marinated Mozzarella Bites

3/4 cup Extra Virgin Olive Oil (Picual UP EVOO May 2015)

6 cloves of garlic, sliced thinly

2 TB chopped fresh herbs, basil, thyme, oregano, tarragon and/or parsley

1 teaspoon fresh ground organic peppercorns

1 bay leaf

Lemon peel from a fresh lemon, thinly sliced (I added lemon zest of one lemon)

Splash of Traditional Aged ^18 year old Balsamic vinegar or Serrano Honey Vinegar or A Premium White Balsamic

Makai Celtic Sea Salt to taste

1 pound of Mozzarella balls (bocconcini or ciliegine, drained)

Method: Heat EVOO and garlic medium low heat until just bubbly. Remove from heat, cool. Stir in herbs, pepper, lemon slices and bay leaf. Add vinegar and salt. Pour the mixture over the mozzarella balls and transfer to an airtight container. Refrigerate overnight or up to 2 weeks. Bring to room temperature before serving.

Serve with olives, crusty bread and a meze plate with your favorite wine together with friends.

Select Wine: Veramonte Pinot Noir Chile

Balsamic Spritzer with Pineapple White Aged Balsamic and Mineral Sparkling water.

Enjoy with crusty bread or sliced raw golden beets and a glass of your favorite wine.